Categories: breakfast, potatoes, quesadilla

Ingredients

• 1 medium potato
• 1 small onion
• 1 tablespoon corn oil
• 2 regular-size flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Salsa

Directions

1. Peel the potato and cut into 1/4 inch cubes. Peel the onion and cut into 1/4 inch cubes

2. Heat the oil in a medium-size frying pan over medium-high heat and when hot, add the potato and onion. Cook for 5 to 6 minutes, stirring frequently, until they begin to brown. Remove from the heat and set aside.

3. Put 1 tortilla in a clean, dry frying pan and begin heating over medium-high heat. When the tortilla s hot, less than 1 minute, turn it over and heat very briefly, no more than 30 seconds, on the other side. Heating takes away the raw taste of the tortilla.

4. Transfer the tortilla to a plate and spoon on half the cooked potato mixture and a 1/4 cup of the cheese. Add some salsa and fold or roll up the tortilla and eat. Repeat the procedure for the second tortilla.

5. <b>Notes</b>

6. • There are two kinds of tortillas—flour and corn. For this dish, I prefer the taste of flour tortillas. Corn tortillas are grittier. They are more commonly used for tacos and enchiladas. However, they can be used here.
7. • The tortilla lends itself to many fillings: black beans, scrambled eggs, tuna salad, or leftover vegetables sprinkled with grated cheese.
8. • Don’t heat a tortilla so long it becomes brittle. You need to be able to fold it or roll it up to keep the fillings on the inside.

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